Decadent caramel sauce has one pitfall: crystallization. But you can keep things sweet and silky with one secret ingredient

Caramel recipes often warn against stirring and instruct you to brush the sides of the pan with a wet pastry brush to prevent crystallizing. But there's an easier way: adding cream of tartar to the sugar. Its acidity prevents crystals from forming for a smooth, anxiety-free caramel, every time. See our step-by-step guide below. --Alison Roman